Monday, April 19, 2010

Fluffy melt in your mouth Whole Wheat Pancakes

The inspiration for this recipe came from here. She used too much butter in her pancake. After reading the comments I replaced butter with canola oil which is much healthier. I also ended up using more wheat flour then white. The pancakes still turned out very soft.

- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 1/2 cups buttermilk
- 2 eggs, beaten

1. In a bowl combine the dry ingredients (wheat flour, all purpose flour, wheat germ, baking powder, baking soda, salt and brown sugar)
2. Make a well in the center and pour the egg and oil. Mix them well. Add the butter milk slowly (Do not pour all the butter milk at once) and mix it till you get the right consistency.
3. Now heat the griddle and spray the surface with cooking spray. Add a scoop (I used 1/4 measuring cup and I got even size pancakes) of the batter. Once you start seeing bubbles flip them over and cook on the other side for about 2 minutes. Both sides should be golden brown.

Serve them hot with syrupe or jam. They are so soft that you will forget they are really wheat pancakes.


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